The Swiss chard is looking beautiful again in the fall garden, and this homey frittata makes delicious use of it. The great thing about chard is that once it gets going in the garden, it just doesn’t quit. I particularly like this recipe because it uses both the leaves and ribs, and has such wonderful flavor.
For filling a frittata like this, chard is one of our favorites for color and flavor; but other greens like escarole, frisee, collards, dandelion greens, arugula, and spinach can also be used. Greens always go well with salty bacon, but they also go exceptionally well with onion and garlic. If using the garlic, start the saute with the onion, then add the potatoes and greens, and add the garlic at the end so it doesn’t overcook and become bitter.
Another thing that I like about this recipe – other than the oil, bacon, and spices; everything needed to make it is produced right here on Bramblestone Farm!
- 1 tablespoon extra virgin olive oil
- 4 slices bacon
- 1 small onion (diced)
- 1 Yukon Gold potato (diced)
- 1 bunch Swiss chard (stemmed & thinly sliced, stems finely diced)
- Pinch salt
- Pinch nutmeg
- Grind of pepper
- 1 clove garlic (optional, minced)
- 6 large eggs (beaten with 2 tablespoons milk)
- 1/4 teaspoon salt
- 4 grinds fresh pepper
- Pinch cayenne pepper
- 1/2 cup feta or goat cheese crumbled
- Heat the olive oil in a 12-inch cast iron or heavy skillet over medium-high heat. Add the bacon and cook until browned and crispy, then turn and cook the other side, about 3 minutes total. Remove the bacon from the pan, and transfer to a paper towel lined plate.
- Cook the onion in the hot fat in the pan until it softens, about 3 minutes. Add the finely diced potato and chard stems, reduce heat to medium and sauté, stirring now and then until tender, about 4 minutes.
- Add the Swiss chard leaves in bunches, adding more greens as they wilt and room allows. Add the pinch of salt, nutmeg, pepper, and garlic and cook for about 3 minutes or until the greens are tender.
- Beat the eggs with the salt, pepper, and pinch of cayenne. Set the oven rack to the second highest position and preheat the broiler.
- Crumble and sprinkle the reserved bacon and cheese into the skillet and pour the eggs evenly over them. Reduce heat to medium low and cook for 2 minutes. Transfer the pan to the broiler and broil for about 4 minutes or until the eggs are set and the top has browned.
- Remove the frittata from the oven and let rest for 3 minutes before cutting into wedges. Serve hot or at room temperature.